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eau de vie

Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen ([www.kathycasey.com/liquid_kitchen](http://www.kathycasey.com/liquid_kitchen)). This autumn cocktail, with its palate-enlivening bubbles, is light enough not to overwhelm the delicate meat in [Roast Turkey with Bacon and Applejack Gravy](/recipes/food/views/100365) . The subtly sweet pear flavor echoes the presence of fall fruit in the gravy. For expert advice on pairing cocktails with food, [click here.](/articlesguides/drinking/cocktails/foodpairings)

The French often serve flavored wine as an aperitif. This one has a base of red wine infused with orange, lemon, vanilla and cloves; it is later mixed with raspberry brandy and sugar. The drink is best at cool room temperature, accompanied by nibbles such as olives, almonds and crudités. It also makes an excellent Christmas present — just double or triple the recipe, and pour the drink into pretty bottles. Be sure to begin the "winemaking" process at least three weeks before you plan to have the wine or give it as a gift.

An unexpected combination of ingredients updates the classic Italian dessert. It is presented in individual servings here, but the ladyfingers, espresso and filling can be layered in a large dish and offered with the sauce on the side if you prefer.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls."
For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.

It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.